Crab Curry Recipe Video Recipes Recipe For Chicken

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SPICY CRAB CURRY - BANGLA STYLE



Spicy Crab Curry - Bangla Style image

A spicy crab curry cooked with hot Indian spices, sliced red onion, and sliced potatoes (what we Bengalis call Chocchori Aloo.) It's best eaten with hot rice.

Provided by keka1980

Categories     World Cuisine Recipes     Asian     Bangladeshi

Time 1h55m

Yield 4

Number Of Ingredients 21

2 fresh Dungeness crabs, cleaned and with their shells cracked
2 teaspoons ground turmeric
½ teaspoon salt
1 tablespoon mustard seed
1 tablespoon hot water
1 tablespoon mustard oil
3 cups sliced red onion
1 ¾ cups boiling potatoes, peeled, halved lengthwise, and cut crosswise into 1/4-inch slices
2 whole cloves
1 (1 inch) piece cinnamon stick
2 pods green cardamom pods
5 whole black peppercorns
2 large tomatoes, coarsely chopped
4 Thai green chiles
1 ½ teaspoons garlic paste
1 ½ teaspoons ginger paste
1 teaspoon cayenne pepper
salt to taste
1 teaspoon white sugar
1 wedge fresh lemon
½ cup chopped fresh cilantro

Steps:

  • Rub the crabs with 1 teaspoon of the turmeric and 1/2 teaspoon salt; let them marinate for 1 hour. Combine the mustard seed and hot water in a small bowl and let stand for 10 minutes. Use a mortar and pestle to grind the seeds into a coarse paste.
  • Heat the oil in a wok or kadhai over medium heat. Add the crabs and stir fry until they change color, about 4 minutes. Remove the crabs from the oil and set aside.
  • Add the sliced onions to the wok and cook and stir over medium heat until the onions are translucent, about 5 minutes. Raise the heat to high, add the potatoes, and cook, stirring constantly, for about 2 minutes. Add the cloves, cinnamon stick, cardamom pods, and peppercorns, and stir for thirty seconds.
  • Stir in the tomatoes, ginger paste, and garlic paste. Halve three of the chiles and add them to the wok. Cook and stir for an additional minute or two over high heat. Reduce the heat to medium; add the remaining 1 teaspoon turmeric, the cayenne pepper, and the mustard paste and stir to combine. Add the crabs to the wok and pour in just enough water to cover the vegetables. Bring the water to a boil and stir in the sugar and salt to taste.
  • Cover the wok, reduce the heat, and simmer until the potatoes are tender and the water is reduced by half, about 10 minutes. Remove the lid, stir, and simmer until the gravy is thickened, about 5 minutes more.
  • Squeeze the lemon wedge over the finished dish. Garnish with chopped cilantro and sliced green chile and serve hot, with rice.

Nutrition Facts : Calories 246.7 calories, Carbohydrate 30.7 g, Cholesterol 48.1 mg, Fat 5.8 g, Fiber 6.1 g, Protein 18.7 g, SaturatedFat 0.7 g, Sodium 613.4 mg, Sugar 8.1 g

CRAB STUFFED CHICKEN BREASTS WITH CURRY SAUCE



Crab Stuffed Chicken Breasts with Curry Sauce image

Boneless chicken breasts are pounded thin and then packed with sweet crab meat stuffing, baked with a creamy curry sauce and finished with a melted cheese topping. I love this rich, elegant dish because I can make it ahead of time and then just easily slip it into the oven 50 minutes before serving.

Provided by Geema

Categories     Curries

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 22

6 boneless skinless chicken breasts, pounded flat and fairly thin
salt and pepper
1/2 cup finely chopped onion
1/4 cup finely sliced celery
1/4 cup finely grated carrot
1 tablespoon minced parsley
1/8 teaspoon cayenne
3 tablespoons butter
3 tablespoons dry white wine
1 cup crabmeat, flaked
1/2 cup fresh breadcrumb
3 tablespoons butter
3 tablespoons flour
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1 1/2 cups milk
1/3 cup dry white wine
1 1/4 cups fresh breadcrumbs
2 tablespoons butter
1 1/2 cups grated swiss cheese
1 medium tomatoes, peeled,seeded and chopped
1/4 cup minced parsley

Steps:

  • Melt the 3 tablespoons butter in a small pan over medium-low heat and cook the onion, celery, and grated carrot until tender, about 5 minutes.
  • Remove from the heat and add the parsley, wine, crab, cayenne and bread crumbs, mixing to combine well.
  • Sprinkle the flattened chicken breasts with salt and pepper.
  • Place pounded chicken"shiny" side down on a cutting board.
  • (When rolling the breast over a filling, the chicken holds together better when the skinned side is on the outside.) Divide the crab filling between the 6 chicken breasts, placing the filling at one side.
  • Roll up the breasts, tucking in the ends like an fat egg roll.
  • Don't worry if the ends are open a little bit, the filling won't leak out during baking.
  • Carefully,place the chicken breasts in a baking pan large enough to hold them in one layer, about 11" x 7" x 2'.
  • Melt 3 tablespoons of butter in a saucepan, then stir in the 3 tablespoons flour and the curry powder and salt.
  • Cook stirring, for 2 minutes.
  • Add the milk and wine and simmer until mixture thickens, stirring constantly.
  • The sauce should be of a fairly thick consistency, not thin and runny.
  • Pour the sauce over the chicken breasts.
  • Divide 1 1/4 cups bread crumbs over the breasts and dot with the 2 tablespoons of butter.
  • Bake uncovered, at 375 degrees, for 45 minutes.
  • Sprinkle with the grated cheese and bake for another 4 minutes or until cheese melts.
  • Remove the chicken to a serving platter and garnish each breast with the chopped tomato and minced parsley.

Nutrition Facts : Calories 577.3, Fat 28.4, SaturatedFat 16.7, Cholesterol 142.5, Sodium 606, Carbohydrate 33.7, Fiber 2.4, Sugar 4, Protein 41.8

CRAB MASALA CURRY RECIPE BY TASTY



Crab Masala Curry Recipe by Tasty image

Here's what you need: oil, coconut, medium onion, coriander seed, white sesame seeds, cumin seeds, salt, chilli powder, turmeric powder, ginger, garlic, garam masala, medium tomatoes, fresh coriander, crab meat, oil, curry leaf, bay leaves, cumin seeds, medium onion, green chiles, water, salt, lemon juice, coriander leaves

Provided by Angella Baria-Gambling

Categories     Lunch

Yield 3 servings

Number Of Ingredients 25

1 tablespoon oil
¼ cup coconut, grated
1 medium onion, chopped
1 teaspoon coriander seed
1 tablespoon white sesame seeds
1 tablespoon cumin seeds
salt, to taste
1 tablespoon chilli powder
½ teaspoon turmeric powder
1 ginger, 1 in (2.54 cm)
4 cloves garlic
1 tablespoon garam masala
2 medium tomatoes, chopped
¼ cup fresh coriander
2 lb crab meat
4 tablespoons oil
curry leaf
2 bay leaves
1 tablespoon cumin seeds
1 medium onion, chopped
2 green chiles, slit legthwise
1.5 cups water
salt, to taste
1 tablespoon lemon juice
1 cup coriander leaves, freshly chopped

Steps:

  • For the Masala Paste:
  • Heat the oil in a non stick pan. Once heated, add the chopped onion into the pan and cook until translucent.
  • Add the grated coconut into the pan. Roast for about 1-2 minutes until well-toasted.
  • Add the coriander seeds, white sesame seeds and cumin seeds. Roast them for 1 - 2 minutes more until aromatic. Now, empty this mixture into a bowl and let cook.
  • Once cool, transfer the contents into a blender. Add the chilli powder, turmeric powder, ginger, garlic, garam masala powder, tomatoes and the chopped coriander with some salt.
  • Grind it into a smooth paste. Set aside.
  • For the Crab Curry:
  • Heat oil in a nonstick wok. Once heated, add the cumin seeds, bay leaves and the curry leaves and let the leaves splutter.
  • Then, add the chopped onion and cook until translucent. To this, add the green chillies and masala paste. Cook and stir for 2-3 minutes.
  • Add water to the mixture. Once the mixture is bubbling, gently add crab meat and combine.
  • Add salt to taste and, if using pureed crab legs in the mixture, add this at this time.
  • To the mixture, add lemon juice and cook covered on a medium flame for about 10-15 minutes, stirring occasionally. Once crabs turn orange in colour, they're cooked.
  • Top with coriander leaves and serve hot with fresh rotis or jasmine rice.

Nutrition Facts : Calories 791 calories, Carbohydrate 31 grams, Fat 37 grams, Fiber 8 grams, Protein 82 grams, Sugar 11 grams

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